Garlic Sesame Chicken Recipes

HONEY-GARLIC SESAME CHICKEN

Steps:

• Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
• Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

INSTANT POT® GARLIC-SESAME CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
• Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
• Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.

SESAME GARLIC CHICKEN

Steps:

• Cut chicken into bite-sized pieces. Combine with flour, cornstarch, salt and pepper. Refrigerate 2 hours.
• To make sauce: Combine ingredients in small saucepan and simmer until reduced by half. Cool to room temperature.
• Heat 1 inch of oil in a frying pan. Pan-fry chicken until cooked through.
• Combine chicken with sauce. Garnish with sesame seeds and green onion.

GARLIC SESAME CHICKEN

Steps:

• Trim the meat and cut into thin strips about 1/2 x 2 inch.
• Make the marinade.
• In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic.
• Stir in the strips, cover and leave in a cool place for 4 hours.
• Place the sesame seeds in a wok or large frying pan and dry fry over moderate heat, shaking the pan, until the seeds are golden.
• Set aside.
• Heat the sesame and vegetable oils in the wok or frying pan.
• Drain the meat, reserving the marinade, and stir fry a few pieces at a time until browned.
• Remove with a slotted spoon.
• Add the mushrooms and green pepper and stirfry for 2-3 minutes.
• Add the scallions and 1 minute more.
• Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
• Sprinkle the sesame seeds on top and serve immediately with boiled rice.